Cornbread (diabetic)
Printed from Inclusive Kitchen — Cornbread
Cornbread is a beloved staple in American cuisine, particularly in the Southern states where it has been served alongside everything from fried chicken to chili. Traditionally made with cornmeal, flour, and sugar, this diabetic-friendly version swaps out refined sugars and flours for healthier alternatives, making it suitable for those watching their sugar intake. With a delightful crumb and a hint of sweetness, it’s a dish that proves you don’t have to sacrifice flavor for health.
The history of cornbread dates back to Native American cooking, where corn was a primary ingredient. Over the centuries, it has evolved into various forms, from sweet to savory, and has become a symbol of Southern hospitality. This diabetic variant retains the essence of traditional cornbread while being mindful of dietary needs. It’s perfect for family gatherings or a cozy dinner at home, and it pairs beautifully with soups, stews, or even a simple salad.
Making this cornbread is straightforward and requires minimal ingredients, making it a great option for both novice and experienced cooks. The use of almond flour and a sugar substitute helps to keep the carb count low while still delivering a satisfying texture. Plus, it’s a great way to sneak in some fiber without anyone noticing—just don’t tell the kids it’s healthy!
So, preheat your oven and get ready to whip up a batch of this delightful cornbread. Whether you’re serving it at a holiday feast or enjoying it with a weeknight meal, this diabetic-friendly cornbread is sure to please everyone at the table. And remember, if anyone asks why it’s so good, just say it’s a secret family recipe—your secret is safe with us!
Ingredients
- 1.5 cups almond flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.25 cups sugar substitute
- 0.5 cups unsweetened applesauce
- 1 cup milk
- 2 eggs
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for achieving a golden-brown crust on your cornbread.
- Grease an 8-inch square baking pan with a little oil or cooking spray. This will prevent the cornbread from sticking and make for easy serving.
- In a large mixing bowl, combine 1.5 cups of almond flour, 1 cup of cornmeal, 1 tablespoon of baking powder, and 0.5 teaspoon of salt. Whisk these dry ingredients together until they are well mixed.
- Add 0.25 cups of your preferred sugar substitute to the dry mixture. This will provide sweetness without the added sugar, keeping the carb count low.
- In a separate bowl, mix together 0.5 cups of unsweetened applesauce, 1 cup of milk, and 2 eggs. This combination will add moisture and richness to the cornbread.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix, as this can lead to a dense texture.
- Transfer the batter to the prepared baking pan, smoothing the top with a spatula. This ensures even baking and a nice presentation.
- Bake in the preheated oven for 20 to 25 minutes. The cornbread is done when it’s golden brown on top and a toothpick inserted in the center comes out clean.
- Once baked, remove the cornbread from the oven and let it cool in the pan for about 10 minutes. This cooling period helps it set and makes it easier to cut.
- Cut the cornbread into squares and serve warm. It pairs wonderfully with soups, stews, or even a simple pat of butter for those who can indulge.
- Store any leftovers in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage; just thaw before serving.
- Enjoy your delicious, diabetic-friendly cornbread, and remember: it’s not just good for you, it’s good for your taste buds too!
Nutrition (per serving)
- Calories: 150
- Carbs g: 18
- Protein g: 5
- Fat g: 7
- Sugar g: 1
